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Thanksgiving Stuffing

Stuffing Blend
Serves 3-4
Prep Time: 15 minutes I Cook Time: 40 minutes

Ingredients

  • 1 package Guan’s Stuffing Blend Mushrooms, roughly chopped
  • ½ loaf sourdough bread with crust, cut into 1” cubes
  • 4-6 tablespoons ghee
  • ½ red onion, thinly sliced
  • 2 large garlic cloves, chopped
  • 1 celery rib, sliced
  • 1 bunch green onions, roughly chopped
  • 2 tablespoons fresh sage, chopped
  • 2 tablespoons fresh thyme
  • 1 tablespoon fresh rosemary, chopped
  • 1 ½ cups veggie stock
  • Handful of dried cranberries or pomegranate seeds
  • Generous helping sea salt

Instructions

  • Preheat oven to 375°F. Spread bread cubes on a lined baking sheet and cook until the bread has dried out, about 8-10 minutes.
  • In the meantime, warm ghee in a large saucepan over medium heat. Toss in the red onion, garlic and mushrooms and cook until the mushrooms have softened, about 5 minutes. Add in celery, green onion, herbs and sea salt and cook for about 3 minutes or until celery has softened. Remove from heat and toss the mushroom mixture and bread cubes in a large bowl until mixed together.
  • Generously grease a medium sized baking dish with oil or ghee. Transfer the mixture into the dish and evenly spread across. Pour veggie stock over the entire mixture, coating evenly. Cover with foil and bake for 15 minutes, remove foil and bake for an additional 15 minutes. Then sprinkle with cranberries or pom seeds and enjoy!